Becky’s Braised Greens

(Will Darrell barter?)
This was not a stellar year for the garden in Seattle. Pepper plants are still just sitting there. Corn is knee high and we’ve only procured a half dozen tomatoes from 3 huge plants. BUT the dark leafy greens are abundant and happy. And this is the best way to cook collards, kale etc. – assertive greens that taste better with a little fat and some heat. Give it a try! Printable recipe here.